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Spaghetti Squash "Ramen" Noodle Bowl

Spaghetti Squash "Ramen" Noodle Bowl
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Photo Credit: Peter Papoulakos.
Summary

This healthier take on trendy ramen noodle bowls yields a savory broth you can customize. No chicken or bell peppers? Mix it up with other proteins and vegetables, such as shrimp, bean sprouts and shredded carrots.

  • Prep time
    10 min
  • Cook time
    40 min
  • Servings
    4 Servings
  • Serving size
    1 bowl
Dinner Foodie Lunch Main Dish Asian
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 bowl
  • Amount per serving Calories 220

  • Total Fat 8g
    • Saturated Fat 1.8g
  • Cholesterol 60mg
  • Sodium 410mg
  • Total Carbohydrate 13g
    • Dietary Fiber 3g
    • Total Sugars 5g
  • Protein 24g
  • Potassium 620mg

Choices/Exchanges: 2 Nonstarchy vegetable, 3 Lean protein, 1/2 Fat

Dinner Foodie Lunch Main Dish Asian
Ingredients

Ingredients

  • toasted sesame oil
    2 tsp
  • soy sauce (reduced-sodium)
    1 tbsp
  • low sodium chicken broth (fat-free, low-sodium)
    4 cup
  • medium spaghetti squash (2-1/2 lb)
    1
  • cooked chicken (shredded)
    2 cup
  • Asian style hot sauce ((such as sambal oelek))
    1 tsp
  • fish sauce
    1 tsp
  • green onion (scallion) (thinly sliced, white and green parts)
    1/2 cup
  • red bell pepper strips (thinly sliced (1-inch-long))
    1/2 cup

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Directions

Directions

  1. Preheat oven to 400° F. Fill a 9x13-inch glass or metal baking dish with 2 inches of water. Cut the ends off the spaghetti squash then cut in half lengthwise. Place the squash cut side down in the pan and bake for 40 minutes. Remove from oven and remove the squash immediately from the pan. Scoop out the seeds and discard. Using a fork, scrape the squash out of the skin and set aside. Makes 4 cups cooked squash.

  2. While the squash is cooking, in a medium saucepan, heat the broth over medium heat until simmering. Add the soy sauce, sesame oil, fish sauce and hot sauce. Simmer for 2 minutes. Add the chicken and heat through, 2 minutes.

  3. Place 1 cup of squash in a soup bowl. Pour 1 cup of broth over the squash and add 1/2 cup of chicken. Top with 2 Tbsp. scallions and 2 Tbsp. bell pepper strips.

  4. Repeat process for remaining three bowls.

Reviews

Reviews

Write a Review
  • Recommended

    The broth was good, so was the spaghetti squash, however I couldn't get why you would add bell peppers to this when you could have added other things to it to enhance the flavor? Bell peppers didn't belong in this dish, the soup broth was perfect, it just needed a little bit more chile sauce and lime as a final touch.